In a shallow dish, combine the flour and Essence. Dredge the fish in the flour, shaking to remove any excess. In a large saute pan, heat the oil over medium-high heat. Add the fish and cook until lightly browned on both sides. Remove and drain on paper towels. Drain any remaining fat from the pan and wipe clean.
Melt the butter in the saucepan over medium-high heat. Add the onion, paprika, salt, and pepper, and cook, stirring, until soft, about 3 minutes. Add the garlic and cook, stirring, for 30 seconds. Add the potatoes and stock and bring to a boil. Reduce the heat to medium-low, cover, and simmer until the potatoes are tender, about 12 minutes. Add the cream and bring to a simmer. Simmer until the potatoes are very soft and the sauce reduces and thickens, about 3 minutes.
Add the cheese and stir to incorporate. Adjust seasoning, to taste. Add the fish and the shrimp, and simmer until the shrimp are pink and the fish is warmed through, 3 to 4 minutes. Remove from the heat.
Spoon the stew into large bowls. Arrange the egg slices around the rim of the bowl, and garnish with the green onions and parsley.
Combine all ingredients thoroughly and store in an airtight jar or container.
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
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